Zucchini Bars

"you won't believe it isn't apple filling! A great new way to use those giant zucchini in the garden."
photo by Nikki Kate photo by Nikki Kate
photo by Nikki Kate
photo by Nikki Kate photo by Nikki Kate
photo by Nikki Kate photo by Nikki Kate
Ready In:
1hr 10mins




  • Cook zucchini in lemon juice until tender, use often.
  • Add 1 cup sugar, nutmeg and 1 teaspoon cinnamon and vanilla and let simmer for two minutes.
  • While zucchini cooks, combine the flour, 2 cups sugar, salt and margarine in a large bowl and mix well.
  • Add 1/2 cup of the crumb mixture to the zucchini to thicken, stir well, turn off the heat after thick.
  • Pat 1/2 of the remaining crumb mixture into a greased 9x13-inch pan.
  • Bake at 375°Fs for 10 minutes.
  • Spread zucchini evenly over the crust.
  • Add 1 teaspoon cinnamon to the remaining crumb mixture and spread over the top of the zucchini.
  • Bake at 375°F for 30-40 minutes, until bubbling around the crust.
  • Let cool before cutting into bars. Can be warmed up in microwave and top with ice cream.

Questions & Replies

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  1. CCPontiac
    This was really tasty, though I did not make it as a "cookie." I made it as a crisp, minus the bottom crust, and served it in bowls with ice cream or half & half. My husband went nuts for it, and insists that I make another batch with the one remaining giant zucchini sitting in the kitchen. :) Making it as a dessert rather than bars reduced the amount of butter, sugar and flour (and calories), as well as simplified the process. I mixed 1/2 cup margarine, 1 1/3 cups flour and 1 cup sugar w/ a pastry cutter for the topping, added 1/2 cup to thicken the zucchini mixture as directed, and then added about 1/2 cup chopped walnuts along w/ the cinnamon to the portion remaining. I cooked the zucchini as directed (used about 9 cups, cooked in 1 cup lemon juice), except subbed 1/2 cup Splenda for half of the sugar. When thickened, I poured it into a 9 x 13 pan sprayed w/ Pam, added the topping, sprinkled it w/ more nutmeg, and baked @ 350 for an hour. Really tasty, and seemed to be better still the next day. Thanks for a great way to use those garden giants!!! lol
  2. Nana K
    Ummm good!!!!!!!!!!!!!!!! Made up a few batches and canned the filling and put flour mixture in freezer. Has been an easy and delicious dessert for when I need a dessert in a hurry. We enjoyed this recipe so much during the summer, decided to make it up for winter use also.
  3. CookingSandefer
    It doesn't taste like apples, but it also doesn't taste like zucchini. It is a really good dessert. Use it as a crisp and don't forget the ice cream.
  4. Jess_WI
    Recieved this recipe from my Mother a few days ago, it is truly outstanding! Wished I would have had it sooner! Nobody can tell this isn't apple, and it uses up one HUGE zucchini. This is now my favorite zucchini recipe!



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